Corn syrup is not the same as high fructose corn syrup. You can toast the nuts days in advance. A metal pie ring will keep the edges of the crust from over-baking. I use a standard Pyrex 9-inch pie pan. - Jenny Jones
- 1 1/3 cups all-purpose flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1/4 cup milk (low fat or whole milk)
- 1/4 cup vegetable oil (I use avocado oil)
- 3 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup corn syrup (not the same as high fructose corn syrup)
- 1/4 cup butter, softened at room temperature
- 1 teaspoon vanilla
- 1 cup pecan halves, toasted & cooled
- Preheat oven to 350° F.
- For the crust, combine flour, sugar, and salt in a bowl.
- Add milk and oil all at once. Stir with a fork.
- Shape into a 5-inch disc and pat into the pan or place between 2 sheets of floured wax paper and roll into a 12-inch circle. Transfer to pan. Trim edges and use trimmings to patch where needed. Set aside.
- With an electric mixer on medium, combine all ingredients except pecans (takes about a minute).
- On lowest speed, stir in pecans.
- Pour into prepared pan, place pie ring on the rim and bake for about 35 minutes or until the center jiggles just a little. Cool completely before serving.
Notes: To make chocolate-pecan pie, simply add two tablespoons unsweetened cocoa powder to the filling. Chocolate chips can also be added.
For info on pie rings, click here.